Q. Why did you decide to do ice cream?
A. Our original plan was to set up different entities of the pastry world. We want to do small parts of pastry instead of having one hub for everything. We had decided to open up a doughnut shop next, but when we looked at the space in Tremont we said, "This is not going to work for doughnuts, but it will work for our ice cream idea."
Q. What sets Churned apart from other ice cream shops?
A. We are concentrating on two things. One is using all local farms and local companies to supply everything that we need, so we can almost have an organic way of life. The second thing is that we are having unique flavors so you won't have the need to have caramel sauce or chocolate sauce. The flavor will speak for itself.
Q. Where do you get the inspiration for your flavors?
A. Wendy is really who has a knack for pairing flavors together. We are inspired by the latest trends, going out to eat, or even a trip to the West Side Market or to the farmers market where the local produce lends itself to spark our interest and taste buds.
Q. What is your favorite part about working in the dessert business?
A. It's my hobby. Not a lot of people are lucky enough to be able to do their hobby full time, so it's not like it's work. I love to eat it. I have a sweet tooth, and I love to create it. It's something that I've known since I was a little girl that I wanted to do.
food & drink
12:00 AM EST
May 15, 2012